Freekeh salad with lentils and roasted beets


So delicious, this salad is a wonderful combination of flavors and textures! It is also quite filling due to the lentils and the freekeh so it makes a great lunch on its own. 


 Ingredients (serves 4-6)
- 1 cup freekeh, boiled according to instructions on the packaging
- 1/2 cup Puy lentils, picked and rinsed
- 4 medium beets, washed 
- 1/2 red onion, sliced
- 1/2 cup pepitas
- a handful mixed greens (arugula, baby spinach, romaine etc.)
- 1 bay leaf
- vegetable oil (canola)
- salt and pepper, to taste

Dressing
- 1 Tablespoon Dijon mustard
- 3 Tablespoons balsamic vinegar
- 3 Tablespoons extra virgin olive oil
- 1 clove garlic, mashed
- salt and pepper

 Place the beets on a baking sheet, drizzle with vegetable oil, toss to coat and roast at 400 F for 30 minutes or until fork tender. Allow to cool, then peel and slice the beets.
 Cover the lentils with plenty of water, add the bay leaf and boil for 15 minutes or until cooked. Drain and reserve.
 Prepare the dressing by combining the Dijon with the balsamic, then whisk in the olive oil, one tablespoon at a time. Add the garlic and season with salt and pepper.
 In a large bowl, combine the freekeh with the lentils and onions, season with salt and pepper, add half of the dressing and toss well. Distribute among serving plates and top with beet slices, fresh greens and pepitas, then drizzle with more dressing. Enjoy!






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